Most of the world's coffee grows inside the Bean Belt, the area around the equator between the tropics of Capricorn and Cancer. This region includes parts of Central and South America, Africa, the Middle East and Asia. coffee beans develop inside a “cherry” that grows from these plants. Roasted coffee beans can be ground in a toaster, in a grocery store or at home.
Most coffee is roasted and ground in a roaster and sold in packaged form, although roasted coffee beans can be ground at home immediately before consumption. It is also possible, though rare, to roast raw beans at home. Coffee beans can be ground in several ways. A burr grinder uses rotating elements to cut the seed; a knife grinder cuts the seeds with blades that move at high speed; and a mortar and mortar grind the seeds.
For most processing methods, a burr grinder is considered superior because the grinding is more uniform and the grinding size can be adjusted. Properly grown and cared for, a coffee plant bears fruit after three to five years and can continue to produce for an average of 50 to 60 years. It also comes from a plant. He came from the old world to the new world.
And today it comes from farms in tropical countries that go around the world like a belt. In 1720, the Dutch gave France some coffee plants as part of a military agreement. Following the example of Holland, the French used their territories in the most tropical areas of the world to produce coffee. They took their plants to their Central American colonies and quickly discovered that the climate in the region was perfect for it.
Coffee grows best in tropical climates around the equator. This area is called the Coffee Belt or Bean Belt, and is located between the latitudes of 25 degrees north and 30 degrees south. The two main factors that affect plant growth are temperature and precipitation. Temperatures between 73 F and 82 F are the best.
No variety of coffee plants can survive temperatures near or below freezing. Arabica coffee plants require 60 to 80 inches of rain per year, as well as a dry period of two to three months. This species produces soft, aromatic coffee that is lower in caffeine than Robusta. The grains are also flatter and longer than Robusta beans.
Arabica trees grow at fairly high altitudes, usually between 2,000 and 6,000 feet above sea level. Although it started in the Middle East, most coffee is now grown in South America. Brazil alone accounts for 25-30% of coffee production and exports 6 million pounds each year. The other largest producers include Vietnam, Colombia, Indonesia and Ethiopia.
All these countries sit comfortably inside The Coffee Belt. Coffee grown all over the world can trace its heritage for centuries to the ancient coffee forests on the Ethiopian plateau. There, legend says, the goat herder Kaldi first discovered the potential of these beloved Jews. The next time you walk into your local coffee shop and buy your favorite coffee, you can really appreciate the labor of love that was done in that bean, bag or cup.
Coffee in Costa Rica is known to have a classic flavor with a good reputation in general, this is mainly because the beans are well rounded on all fronts. There is increasing evidence that coffee consumption protects against the progression of liver disease to cirrhosis. These are coffee plants that have “brought traits of other species (typically Robusta) but are still considered Arabica. The country is especially famous for its Harrar coffee, which is grown in the highlands of the eastern part of Ethiopia on small farms.
Sufi monks carried coffee beans and their knowledge of brewing with them as they traveled, and coffee quickly gained followers throughout the Islamic world. According to Captain Haines, who was the colonial administrator of Aden (1839-1885), Mocha historically imported up to two-thirds of his coffee from Berbera-based merchants before the Moca coffee trade was captured by British-controlled Aden in the 19th century. The fruits, or cherries, are rounded and ripen in 7 to 9 months; they usually contain two flat seeds, coffee beans. The Catholic church rejected coffee at first, and the Pope's councillors called it “Satan's bitter invention.”.
By the 16th century, coffee had reached the rest of the Middle East, Persia, Turkey and North Africa. A little bitterness in coffee is fine, but it can be unpleasant when you start to dominate the taste profile of coffee. Things like climate, elevation, and even soil type can affect the taste of coffee that beans produce. When farmers take the time to grow these plants with care and care, they produce high-quality beans that are sure to please every coffee drinker, from novice to hardcore extremists.
The coffee beans are then roasted, ground and immediately immersed in a cup of boiling water at controlled temperature so that the cup can judge the aroma that the coffee gives off. If you rely on the caffeine in your coffee to wake up in the morning, rest assured that a cappuccino with milk will continue to kick you. . .